The Humpherys Family

Cheesy Basil Stuffed Chicken Breasts

Recipe Added:  11/25/2011
1 cup shredded Mozzarella cheese
1 1/2 Tbsp basil
2 Tbsp heavy cream
1 Tbsp fresh lemon juice
3 garlic cloves, minced
salt and pepper
4 B & S chicken breasts
3 Tbsp mayonnaise
1 cup fresh bread crumbs
2 Tbsp olive oil
1 cup cherry tomatoes, halved
Adjust oven rack to middle position and heat oven to 425 degrees F. In a medium bowl, combine the shredded cheese, 2 Tbsp of the minced basil, cream, lemon juice, 2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp pepper. Cut a pocket in chicken breasts, stuff with cheese mixture and seal, using a toothpick to help close the slit, if necessary. Transfer the stuffed breasts to 13 by 9 inch baking dish and spread tops evenly with mayonnaise.

In a medium bowl, combine the bread crumbs, remaining garlic, remaining fresh basil, and one Tbsp olive oil. Sprinkle crumb mixture over chicken, pressing lightly to adhere. Toss tomatoes with remaining Tbsp oil, 1/2 tsp salt, and pepper to taste. Arrange the tomatoes in the baking dish in and around the chicken. Bake until the crumbs are golden brown and the chicken is cooked through (internal 160 degrees) about 25 minutes. Serve immediately.
Notes
The chicken breasts called for in this recipe need to be on the thicker side because a pocket is cut into the thickest part of the chicken breasts and the delicious cheese-basil filling is stuffed inside. Thinner chicken breasts won’t work well for that crucial step.
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